Peanut Butter Cup Cookies

Ingredients
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped


Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.Sift together the flour, salt and baking soda; set aside.
3.Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4.Shape into 40 balls and place each into an ungreased mini muffin pan.
5.Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Chicken Wings

1 bag frozen chicken wings,
1/2 bottle soy sauce
1 C brown sugar
1 C white sugar
1 tsp garlic powder
1 tsp salt.

Mix together. Pour over wings in a deep baking dish. Bake at 300 degrees for 2 1/2 hours.

Turtle Pumpkin Pie

Make graham cracker crust or buy pre-made 6 oz. graham crust
Caramel ice cream topping: 1/4 C. on crust, plus 2 Tbsp. for topping
Chopped pecans: 1/2 C. on crust, plus 2 Tbsp. for topping
2 pkg (3.4 oz. each) Jello-o vanilla flavor instant pudding
1 cup cold milk
1 cup of canned pumpkin
1 tsp cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) COOL WHIP Whipped topping, thawed, divided

POUR 1/4 cup caramel topping onto crust; sprinkle with 1/2 cup nuts

BEAT pudding mixes, milk, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups COOL WHIP. spoon into crust

REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Taco Soup

1 lb hamburger
1 pkg taco seasoning

1 can Rotel with lime & cilantro
2 cans of water
1 small can corn
1 refried beans

Cheese
Sour Cream
Cilantro

Brown hamburger add taco seasoning. Combine rotel, water, corn & refried beans and simmer in saucepan. Add hamburger and simmer.

Serve with cheese, sour cream and cilantro

Zucchini Bread

3 eggs beaten
1 c oil
2 cups sugar
2 cups grated zucchini
3 cups flour
1 tsp soda
1 tsp salt
1/2 tsp nutmeg, 1 1/2 cinnamon, 1 1/2 tsp vanilla
1/4 baking powder
1 cup nuts optional

- Combine eggs, oil, sugar and zucchini.

- Mix in dry ingredients, blend until dry ingredients are moistened. Add nuts

Bake at 350 for 50 - 75 min. 2 loaves

Cream Cheese Frosting

1 (6 oz) package cream cheese
3/4 stick butter
1 tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar

Beat cream cheese, butter, vanilla and milk together until soft. Add powdered sugar until correct consistency to spread.

Zucchini Bars

Mix the following with mixer
2 cups sugar
1 cup oil
4 eggs

Dry ingredients sift in
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg, clove & all spice
1/2 salt
2 cups flour

2 cups shredded zucchini stir in

Bake 350 30-35 min.

**I use cream cheese frosting

Peanut Butter Chocolate Dessert

This makes it in a 9 inch pan ** don't try to squeeze in 8 inch** Or double it ;)
INGREDIENTS
• 20 chocolate cream-filled chocolate sandwich cookies, divided
• 2 tablespoons butter, melted
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup peanut butter
• 1 1/2 cups powdered sugar, divided
• 1 (16 ounce) carton Cool Whip, thawed and divided
• 15 miniature peanut butter cups, chopped
• 1 cup cold milk
• 1 (4 ounce) package chocolate fudge instant pudding mix (also can try vanilla)

DIRECTIONS
1. Put 16 cookies in a heavy duty zip-lock bag and crush (I use a rolling pin).
2. Pour crumbs into a bowl; add butter and toss to coat.
3. Press crumb mixture into the bottom of an ungreased 9-inch square dish.
4. In a bowl, beat cream cheese, peanut butter, and 1 cup powdered sugar until smooth.
5. Fold in half of the Cool Whip.
6. Spread over crust.
7. Sprinkle with chopped peanut butter cups.
8. In another bowl, beat the milk, pudding mix and remaining powdered sugar on low for 2 minutes.
9. Fold in the rest of the Cool whip.
10. Spread over the peanut butter cups.
11. Crush the remaining cookies and sprinkle over the top.
12. Cover and chill overnight is best or at least 4 hrs.

Impossible Cheeseburger Pie and a Twist

INGREDIENTS
1 lb lean (at least 80%) ground beef
1 onion, chopped
1/2 teaspoon salt
1 cup shredded Cheddar cheese
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
Peppers Optional

*** WE USE ITALIAN SAUSAGE and 4 Tablespoons of our favorite salsa with beans/corn spread on top of the cheese


DIRECTIONS
1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4. Bake about 25 minutes or until knife inserted in center comes out clean.

The Cheesecake Factory Pumpkin Cheesecake

INGREDIENTS
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 tablespoon sugar

Filling
3 (8 ounce) packages cream cheese - softened
1 cup sugar
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

DIRECTIONS
Preheat oven to 350 degrees F.

Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.

Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.

Keep it crumbly.

Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.

You don't want the crust to form all of the way up the back of each slice of cheesecake.

Bake the crust for 5 minutes, then set aside until you are ready to fill it.

In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.

Mix with an electric mixer until smooth.

Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.

Pour the filling into the pan.

Bake for 60-70 minutes.

The top will turn a bit darker at this point.

Remove from the oven and allow the cheesecake to cool.

When the cheesecake has come to room temperature, put it into the refrigerator.

When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.

You can serve with whipped cream on top.

Fruit Magic (Blueberry, Apple, Cherry)

Fruit Magic (Like a Cobbler) so EASY

INGREDIENTS
1 can (15 oz.) pie filling
1 small Jiffy pkg white cake mix or ½ regular cake mix
¼ cup butter or margarine (softened)


DIRECTIONS
Spread pie filling in a 8 x8 pan
Combine cake mix and butter until crumbly
Sprinkle on top of pie filling
Bake 45 to 50 min at 350 until golden brown

Chocolate-Carmel Cheesecake

INGREDIENTS
1-1/3 cups shortbread cookie crumbs
1/4 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon vanilla extract
1/4 cup milk
2 tablespoons all-purpose flour
2 eggs
1 egg yolk
TOPPING:
1/2 cup semisweet chocolate chips
1-1/2 teaspoons shortening
1/2 cup coarsely chopped pecans, toasted
2 tablespoons caramel ice cream topping

DIRECTIONS
In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a large bowl, beat the cream cheese, sugars and vanilla until smooth. Beat in milk and flour. Add eggs and egg yolk, beating on low speed just until combined. Pour into crust. Place on a baking sheet. Bake at 325° for 45-50 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate for at least 6 hours or overnight. Remove side of pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Top the cheesecake with pecans; drizzle with chocolate mixture and caramel topping. Refrigerate leftovers

Taco Salad

INGREDIENTS
1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) bottle French dressing
1 head iceberg lettuce
1 (14.5 ounce) packageDoritos crushed
2 cups shredded Cheddar cheese
1 cup chopped tomatoes
DIRECTIONS
In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well.

Sweet and Sour Pork

INGREDIENTS
2 lbs pork (2” strips)
3 cups pineapple juice
¾ cup brown sugar
¾ cup vinegar
3 tablespoon soy sauce
5 tablespoon corn starch
1 cup pineapple chunks
Green pepper strips

DIRECTIONS
Brown pork. Add ½ cup water. Cover and simmer 1 hour. Combine rest (Except green pepper and pineapple chunks) Cook over low heat until thick. Add peppers and pineapple and cook until soft. Serve over rice.

Chocolate Mint Grasshopper Pie

INGREDIENTS
1-1/2 cups cold milk
1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
6 DOUBLE STUF OREO Cool Mint Creme Chocolate Sandwich Cookies, chopped
1 OREO Pie Crust (6 oz.)
1 square BAKER'S Semi-Sweet Chocolate

DIRECTIONS

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in 1-1/2 cups of the whipped topping and the chopped cookies. Spoon into crust. Spread with remaining 1/2 cup whipped topping.
MELT chocolate as directed on package; drizzle over pie.
REFRIGERATE 2 hours or freeze until firm. If frozen, remove pie from freezer about 10 min. before serving; let stand at room temperature to soften slightly. Store leftovers in refrigerator or freezer

Cool ‘n Easy Strawberry Pie

INGREDIENTS

2 cups fresh strawberries, divided
2/3 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
ice cubes
1/2 cup cold water
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

DIRECTIONS
SLICE 1 cup strawberries; refrigerate for later use. Chop remaining berries; set side. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
WHISK in COOL WHIP. Stir in chopped berries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.
REFRIGERATE 6 hours or until firm. Top with sliced berries

Hot Fudge Ice Cream Bar Dessert

INGREDIENTS
1 (16 ounce) can chocolate syrup
3/4 cup peanut butter
19 ice cream sandwiches
1 jar of caramel
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts

DIRECTIONS
Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Pour ½ jar caramel and then ½ syrup/peanut butter mixture on the ice cream. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.

Fruit Pizza

Make Crust
½ cup powdered sugar
¾ cup margarine
1 ¼ cup flour
Pat into pizza pan and bake 20 minutes at 300. Cool.

Make Glaze
2 tablespoon cornstarch
½ cup sugar
1 cup fruit juice (Pineapple - orange)
1 tablespoon lemon juice

Cream Cheese Mixture
1 - 8 oz cream cheese
½ cup sugar
1 tsp vanilla

Arrange fruit on cream cheese mixture. Any fresh fruit, bananas, strawberries, kiwi, grapes
Mix glaze and bring to a boil it will thicken. Cool. Top with cooled glaze, kind of dab it on and spread with back of spoon.
Refrigerate.
Cut into pizza shape wedged.

Cashew Cookies

Cream:
1/2 c. butter
1 c. brown sugar
1 egg
½ tsp vanilla


Add
1/3 c. sour cream
2 c. flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
¾ c chopped cashews.

DIRECTIONS
Drop a small scoop on cookie sheet. Bake 400 for 8 minutes

FROSTING
Melt in saucepan
½ c. butter til slightly brown - not burnt -Remove from heat add ¼ tsp vanilla. 3 tablespoon sour cream, 2 cups powdered sugar.

Quick Pizza Dip

INGREDIENTS
2 cups shredded mozzarella cheese
1 cup (8 oz) cream cheese herb and garlic
½ cup pizza sauce

DIRECTIONS
Heat oven to 350
Spread cream cheese on bottom of 9-inch pie plate
Top with 1 cup mozzarella, pizza sauce and remaining cheese. (You may add onions, black olives….)
Bake 15- 20 minutes
Serve with crackers

Kraut Balls

INGREDIENTS
1 med onion chopped fine
1 bag of kraut (2lb) drained and chopped
3 pkgs cream cheese
1 pound fried ground pork (I use 2 Jimmy Dean)

DIRECTIONS
Mix the above - refrigerate.
Roll into small balls
Roll into flour dip in egg
Roll in bread crumbs or crushed croutons.
Cook in deep fryer

Red Fruity Slush

INGREDIENTS
2 packages (3 ounces) raspberry gelatin
2 cups boiling water
4 cups cold water
4 cups cranberry juice
2 cans (12 ounces ea) frozen pink lemonade concentrate, thawed
2 cans (12 ounces ea) orange juice, concentrate thawed
Serve with Squirt, 7up or Mountain Dew

DIRECTIONS
In a large bowl; dissolve gelatin in boiling water, stir in the cold water, cranberry juice and concentrates. Pour into a 2 -½ qt container to freeze.

Fruit slush

INGREDIENTS
3 c. sugar
6 c. water
1 - 46 oz. pineapple juice
2 - 12 oz cans frozen orange juice
1 - 12 oz frozen lemonade
6 bananas, mashed

DIRECTIONS
Boil sugar and water together. Cool. Add all ingredients. Freeze in large container. Serve with a scoop of slush and pop (any kind 7 up, Mountain Dew, Squirt…)

Blueberry Jello

INGREDIENTS
2 - 3oz box strawberry jello
2 cups hot water
1 cup sour cream
1 can of blueberry pie filling
1 carton of cool whip.

DIRECTIONS
Mix jello and chill until stiff. Fold in sour cream , pie filling and cool whip

Stromboli

INGREDIENTS
1 tbsp butter
1 c. sliced mushrooms
½ chopped peppers
1lb frozen bread dough - thawed
½ - ½ lb sliced ham, salami and pepperoni
1 tsp Italian seasonings and basil (each)

DIRECTIONS
Melt butter in a large skillet. Add peppers and mushrooms cook, stir until tender! Set aside. On a large baking sheet lined with foil press bread dough into a 10 x 13 retangle. Spread the butter, veggie mixture over dough and sprinkle with seasonings. Layer with meat and cheese. Fold sides of dough over filling, lapping over edges (sorta like a jellyroll cake) Turn seam side down, pinch ends together and tuck under to seal cover and let rise in a warm place 1 -1 ½ hrs until double in size!. Bake @ 350 for 45 minutes until golden brown. Let stand before slicing. You may wish to warm up spaghetti sauce to serve over the top.

Yakamesh

INGREDIENTS
1 lb hamburger, browned
1 bag of shredded cabbage in a bag
2 eggs
2 c. cooked rice
3 T soy sauce

DIRECTIONS
Fast fry very hot - 3 tablespoon oil. Put in cabbage stir 2 -3 minutes. Break eggs over the vegetables and stir. Add hamburger and rice and soy sauce. Keep vegetables crispy.

Easy Chicken

Put in crockpot
4 chicken breast
1 can cream of chicken
1 pkg of Italian seasonings
Crockpot on low all day

Chicken Divan

INGREDIENTS
2 (10 ounce) packages frozen chopped broccoli
3 cooked boneless chicken breast halves, chopped
2 (10.75 ounce) can condensed cream of chicken soup
1/2 cup mayonnaise
1 teaspoon lemon juice
1 1/2 cups shredded Cheddar cheese
½ cup melted butter and 2 cup cracker crumbs - Mix together

DIRECTIONS
Preheat oven to 350 degrees F
Place broccoli in the bottom of a 9x13 inch baking dish. Top with the chicken.
In a small bowl, blend the cream of chicken soup, cream of mushroom soup, mayonnaise, and lemon juice. Pour the mixture over the chicken. Top with Cheddar cheese. Then sprinkle butter/cracker crumbs mix on top.
Bake 35 to 40 minutes in the preheated oven, until bubbly and lightly browned.

Penne with Chicken in creamy pepper jack cheese

INGREDIENTS
7 slices bacon
3 boneless chicken breasts, halved lengthwise, and sliced to desired thickness
2 tablespoons butter
1 small onion, diced
1/2 red bell pepper, diced
2 garlic cloves, minced
1 jalapeno pepper, chopped, and seeded if desired
3 tablespoons flour
1 cup chicken broth
1/2 cup milk
1 cup shredded monterey jack pepper cheese
1/4 cup sour cream
1 pinch cayenne
16 ounces penne pasta
3 green onions, tops thinly sliced

DIRECTIONS

1 Over medium heat, cook bacon until semi-crisp, reserving drippings.
2 Drain bacon on paper towels and crumble when cool.
3 Sauté sliced chicken in bacon drippings just until no longer pink.
4 Remove from pan and set aside.
5 In the same skillet, add the butter and cook onion, peppers and garlic until just tender.
6 Stir in the flour and cook for 1 minute.
7 Add 3/4 cup of the broth and the milk. Cook and stir until bubbly.
8 Stir in cheese and sour cream; then add the chicken and crumbled bacon to the sauce.
9 Reheat, stirring to melt cheese, but do no allow to boil to avoid separation. If the sauce is too thick, add the remaining 1/4 cup chicken broth and/or a little more milk.
10 Serve over cooked penne pasta and sprinkle with chopped green onions before serving.

Death by Chocolate

Put in trifle bowl

INGREDIENTS
1 chocolate cake mix (Make according to package)
2 pks of mousse (Make according to pacage)
1 bag of Heath chips
Cool whip

DIRECTIONS
Break of piece of chocolate cake and put in bottom of bowl, then put some mousse, then some cool whip, then heath chips….alternate until you reach the top and end with whip cream and heath sprinkled on top.

Jimmy Dean Sausage Breakfast Pizza

INGREDIENTS
2 pkgs. Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained
2 cans (8.5 oz each) refrigerated crescent rolls
2 cups frozen hash brown potato cubes, thawed
8 oz. (2 cups) shredded sharp Cheddar cheese
6 eggs, lightly beaten
1/3 cup milk
1 teaspoon salt
2 teaspoons black pepper
1/4 cup grated Parmesan cheese
1/3 cup each diced green, red and yellow bell pepper (optional)
1/2 cup thinly sliced green onions (optional)

DIRECTIONS
Preheat oven to 375 F. Separate crescent rolls into sixteen triangles. Place in two ungreased 12" rimmed pizza pans with points toward the center. In each pan, press rolls together, seal perforations and form a circle 1" larger in diameter than bottom of pan. Turn edges under to make a slight rim. Sprinkle cooked sausage evenly over each crust. Top with potatoes; add peppers and/or green onions, if desired. Sprinkle with Cheddar cheese. Combine eggs, milk, salt and pepper in small bowl: stir well. Pour half of the egg mixture evenly over each pizza. Sprinkle with Parmesan. Bake for 15-20 minutes or until eggs are set and crusts are golden

Hash Brown Quiche

INGREDIENTS
3 cups shredded hash brown potatoes
1/3 cup butter, melted
seasoning salt to taste
1 cup diced cooked ham
1/4 cup chopped onion
1 cup shredded Cheddar cheese
2 eggs
1/2 cup milk
salt and pepper to taste

DIRECTIONS
Preheat oven to 425 degrees F
Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
Reduce oven temperature to 350 degrees F Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.

Creamy Peanut Dessert

INGREDIENTS
2 tablespoons peanut butter
1 1/2 cups graham cracker crumbs
3 tablespoons chocolate syrup
1/2 cup peanut butter
1/4 cup butter, melted
1 (16 ounce) container frozen whipped topping, thawed
1/2 cup chopped salted peanuts
1 (8 ounce) package cream cheese, softened

FILLING:
1/2 cup sugar
2 teaspoons vanilla extract

DIRECTIONS
In a bowl, combine cracker crumbs and peanuts. Stir in butter and peanut butter; mix well. Set aside 1/2 cup for topping. Press the remaining crumb mixture into a greased 13-in. x 9-in. x 2-in. dish. Cover and refrigerate for 30 minutes.
Meanwhile, in a mixing bowl, beat cream cheese and peanut butter until smooth. Beat in sugar and vanilla. Fold in whipped topping; spoon over crust. Drizzle with chocolate syrup; sprinkle with reserved crumb mixture.
Cover and freeze for up to 3 months. Remove from the freezer 15 minutes before serving.

Keebler Cracker Bars

INGREDIENTS
Club Crackers

1/2 c. butter
1 1/3 c. sugar
1 c. brown sugar
1/2 c. milk
2 c. graham cracker crumbs


1/2 c. chocolate chips
1/2 c. butterscotch chips
2/3 c. peanut butter

DIRECTIONS
Line 9x13 inch pan with Keebler club crackers. Then boil together the butter, sugar, brown sugar, milk and graham cracker crumbs. Pour 1/2 of this mixture over crackers. Cover with remainder of boiled mix. Add a third layer of crackers. Frost with chocolate chips, butterscotch chips and peanut butter melted together. Cut into bars.

Cream Cheese Danish

INGREDIENTS
2 (10 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
1 1/2 teaspoons lemon juice
1 teaspoon vanilla extract


1 cup confectioners' sugar
1 tablespoon milk
1 tablespoon butter, softened


DIRECTIONS

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking pan.
Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
In a large bowl, mix together cream cheese, white sugar, lemon juice, and vanilla extract. Spread filling on top of rolls. Place second can of rolls on top of filling.
Bake in preheated oven for 20 to 30 minutes.
In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.

***You can add a little blueberry pie filling on top of the cream cheese

Red Lobster Bisquits

INGREDIENTS
2 cups Bisquick.
2/3 cup milk
1/2 cup cheddar cheese -- shredded
1/4 cup margarine or butter --
melted1/4 teaspoon garlic powder


DIRECTIONS
Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 min. or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm

Almond Puff

Ingredients
1/2 cup butter softened
1 cup flour
2 tablespoons water
1/2 cup butter
2 tablespoon water
1 cup water
1 teaspoon almond extract
1 cup flour
3 large eggs


DIRECTIONS

Heat oven to 350. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tbsp. water over mixture; mix with fork. Round into ball; divide in half. On ungreased baking sheet, pat each half into a strip, 12 by 3 inches. Strips should be about 3 inches apart.
In medium saucepan, heat 1/2 cup butter & 1 cup water to rolling boil. Remove from heat & quickly stir in almond extract & 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat.
Beat in eggs, all at one time, until smooth. Divide in half; spread each half evenly over strips, covering completely. Bake about 60 minutes or until topping is crisp & brown. Cool. Frost with Confectioners' Sugar Glaze & sprinkle generously with slivered almonds. 10 to 12 servings CONFECTIONERS' SUGAR GLAZE Mix 1 1/2 cup confectioners' sugar, 2 tbsp. butter,(softened), 1 to 1 1/2 tsp. almond extract or 1 1/2 tsp. Vanilla & 1 to 2 tbsp. Warm water until smooth.

Jack’s Chicken Salad

INGREDIENTS

1 lb Medium pasta shells
1 ½ lb Red Grapes (halved)
1 ½ lb Shredded carrots
4 Cooked Chicken breast cut up
16 oz Marzetti’s cole slaw dressing
8 oz Mayonnaise
1 tsp Basil
½ tsp Garlic
2 tsp Lawry’s Seasoned Salk
1 tsp Curry
½ tsp Black pepper
2 Tblsp parsley

DIRECTIONS

Mix together

Hot Chicken Salad

INGREDIENTS
2 Cups cubed chicken
1 Cup celery
½ Cup slivered almonds
1 Cup Mayo
2 Tablespoon grated onion
2 tsp lemon juice
½ grated cheese

DIRECTIONS

Mix and put on croissants. Bake in oven for 10 minutes at approximately 350

Vegetable Medley

INGREDIENTS
1 (16 oz) Package of mixed vegetables or fresh broccoli and cauliflower
1 large onion
4 Tbsp butter
1 can cream of chicken soup
1 Cup sour cream
1-1/2Cup crackers

DIRECTIONS

Thaw vegetables and sauté with onion in 3 tablespoons of butter for about 3 minutes add soup and sour cream. Mix well. Add 1 cup crackers. Mix. Pour into buttered 1 ½ quart casserole. Heat remaining crackers in 1 tablespoon butter until coated. Sprinkle over top of casserole. Bake 350 for about 30 minutes or until bubbly.

Sloppy Joes

INGREDIENTS

2 lbs hamburger
1 tablespoon soy sauce
1 tablespoon Worcestershire
1 tablespoon vinegar
1 tablespoon sugar
1 Cup ketchup
1 can tomato soup

DIRECTIONS
Simmer for 30 minutes or more.

Barbecue Beans

INGREDIENTS
2 – 28 oz Bush’s Beans
¼ Cup brown sugar
½ Cup barbecue sauce
1 lb hamburger (browned and drained)

DIRECTIONS
Mix together and bake 350 till hot or put in crockpot

South Dakota Balls

INGREDIENTS
1 Cup Rice Krispies
1 (7 oz) jar Marshmallow Crème
1 Cup Peanut Butter



DIRECTIONS
Mix. **put out in the cold for awhile so they are easier to form balls. Form balls. Freeze. Dip in melted white almond back. After they are dry melt dark almond bark and just drizzle and alittle over the white so they look like truffles.

Ginger Snaps

INGREDIENTS
1 ½ Cups shortening
2 Cups white sugar
2 eggs, beaten
½ cup molasses
4 tsp soda
2 tsp ginger
2 tsp cloves
2 tsp cinnamon
4 Cups flour

DIRECTIONS

Cream together sugar, shortening and eggs. Add molasses and spices, mix well. Add remaining ingedients. Form into walnut-size balls, roll in sugar. Bake 8-12 minutes at 350.

Buffalo Chicken Dip

INGREDIENTS
4 Chicken breasts, boil ,then cut into small pieces
12 oz. ranch dressing
16 oz cream cheese
¾ Cup co-jack shredded cheese
½ Cup mild buffalo sauce (always add more if you like it hot)

DIRECTIONS: Melt together in Crockpot. Serve with chips

Pie Crust

INGREDIENTS
2 C. flour
¾ C. Crisco
Pinch of salt
Shake 30 seconds in covered bowl
Add:
1 Tbsp milk
¼ C. hot water
Shake hard for 30 seconds

DIECTIONS
Makes 2 pie crusts.
For pre-baked shell – 450° for 10-12 minutes

Mints for Molds

INGREDIENTS
2 oz. Philadelphia cream cheese
Add color to cheese
¼ to ½ tsp flavoring (mint)
1 2/3 cup powdered sugar

DIRECTIONS
Mix by hand. Use marble size bits. Roll in sugar and press in mold. Put on board to dry. Makes 45 leaves or roses.

Chicken Crescent Wreath

INGREDIENTS
2tubes (8 oz) refrigerated
crescent rolls
1 cup (4 oz) shredded Co-Jack
2/3 cup condensed cream of
chicken soup, undiluted
1/2 cup chopped broccoli
1/4 cup chopped water
chestnuts
1 can (5 oz) white chicken,
drained or 3/4 cup cubed,
cooked chicken
2 Tbsp chopped onion

DIRECTIONS
Arrange the crescent rolls on a 12-in pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). Bake at 375 for 20-25 minutes or until golden brown.

Beef Barley Soup

INGREDIENTS
2 lbs beef stew meat, cut into 1-inch pieces
1 Tbsp vegetable oil
5 cups water
4 celery ribs, chopped
4 medium carrots, chopped
1 large onion, chopped
1 can (14 ½ oz) diced tomatoes, undrained
2 Tbsp tomato paste
4 tsp. beef bouillon granules
1 tsp. each dried oregano, thyme, and parsley flakes
½ tsp salt
¼ tsp. pepper
1 cup quick-cooking barley

DIRECTIONS
In a Dutch oven, brown meat in oil on all sides; drain. Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 50 minutes.

Stir in the barley; cover and simmer 10-15 minutes longer or until barley is tender.
Yield: 8 servings (about 2 quarts)

Broccoli Salad

INGREDIENTS
1 bunch broccoli (cut fine)
1 Cup raisins
1 cup salted sunflower seeds
1 small onion chopped
10-12 slices of bacon, fried crisp & chopped

DIRECTIONS
Mix: 1 Cup Miracle Whip
½ Cup sugar
2 tsp vinegar

Add sunflower seeds, bacon and salad dressing just before serving

Creamsicle Cake

INGREDIENTS

1 (3 oz.) pkg. sugar-free orange Jello
1 C. boiling water
1 pt. orange sherbet
1 (12-oz) carton fat-free Cool Whip
1 can mandarin oranges, drained, chopped
1 (10-oz) angel food cake, torn in pieces

DIRECTIONS
Dissolve Jello in boiling water. Stir in sherbet until melted. Chill in a large bowl in the refrigerator until mixture begins to jell, about 15 minutes. Add Cool Whip, oranges and cake. Mix all together and spread into a 9x13-inch pan. Chill for 3 hours. Makes 12 servings.

Apple Crisp

INGREDIENTS
2 Cups sugar (1 on apples,
1 on top)
4 tsp. lemon juice
1/2 C. water
1 tsp. cinnamon
1 1/2 C. flour
1/2 tsp. salt
3/4 C. butter
12 apples

DIRECTIONS
Combine: 1 C. sugar, lemon juice, water, cinnamon and apples in 9x13 pan and mix.
Blend: remaining 1 C. sugar, flour, salt and butter until crumble.

Spread over apples, pat smooth
Bake: 375 for 40-45 minutes.

Refrigerated Mashed Potatoes

INGREDIENTS

5 lbs. potatoes, peeled, quartered, cooked in salted water, drained
6 oz. cream cheese
1 cup sour cream
2 tsp. onion salt
1 tsp. salt
1/4 tsp. pepper
2 Tbs. margarine

DIRECTIONS
Add all ingredients to mashed potatoes until fluffy. Bake at 350 degrees for 30 minutes in a greased 2-quart casserole, uncovered. After it is baked, you can place in refrigerator for as long as 2 weeks and use what you need. Need to bake for 45 minutes then or microwave until heated through.

Pecan Rolls

INGREDIENTS
3/4 C. chopped pecans
12/18 frozen Rhodes rolls
1 pkg. reg. butterscotch pudding
½ C. brown sugar
½ C. butter.

DIRECTIONS

Grease bundt pan. Put chopped pecans on bottom – then Rhodes rolls.

Sprinkle 1 pkg regular butterscotch pudding, ½ C brown sugar. Melt ½ C. butter and pour over rolls. Cover with towel overnight.

Bake at 350° for 30 minutes.

Snicker Salad

INGREDIENTS
3 Granny Smith apples
1 8-ounce carton Cool Whip
4 Snickers bars

DIRECTIONS

Chill or freeze Snickers bars as they are easier to cut.

Cut apples (don’t peel) into bite-size pieces. Cut Snickers into small pieces. Fold into Cool Whip.

Suggestion: You may add 1cup miniature white marshmallows and/or 1/4 cup celery cut up.

Shredded Beef Sandwiches

INGREDIENTS

Arm roast
Large onion
1 Cup ketchup
1/4 cup lemon juice
3 Tbsp Worcestershire sauce
2 Tbsp vinegar
2 Tbsp brown sugar
1 tsp salt
1/4 tsp pepper
1/2 tsp liquid smoke

DIRECTIONS
Cut roast in 1/2; place in slow cooker. Top with onion. Combine next 8 ingredients; pour over roast. Cover and cook on low 809 hours or until the meat is tender. Remove roast and cool slightly; shred meat with two forks. Skim fat from cooking liquid. Return meat - heat through.

Salted Nut Rolls

INGREDIENTS

12 oz. pkg. peanut butter chips
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
2 Tbs. butter or margarine
2 cups dry roasted peanuts
1 (10 ½ oz) pkg. miniature white marshmallows

DIRECTIONS
In top of double boiler, over boiling water, melt morsels with sweetened condensed milk and butter; remove from heat. In large bowl, combine nuts and marshmallows; fold in peanut butter mixture.

Spread in wax paper-lined 13x9 inch pan. Chill 2 hours or until firm. Remove from pan, peel off wax paper; cut into squares. Cover and store at room temperature.

Oriental Salad

INGREDIENTS
Shredded cabbage or 1 pkg. cole slaw
4 green onions chopped
2 pkgs. Ramen noodles (chicken flavor)
3/4 C. slivered almonds toasted
(You can toast in oven 300 for 10 min)
Dressing
1/2 C. vinegar
2/3 C. oil
1/2 C. sugar

DIRECTIONS
Mix seasoning packets from noodles with dressing. Crush noodles and add to cole slaw mixture.
Add dressing shortly before serving

Mixed Nut Bars

INGREDIENTS
1 1/2 Cups flour
3/4 C. sugar
1/2 C. butter
(Mix together in 9x13 pan and bake at 350 - 10 -12 minutes)

DIRECTIONS
Cool, then put on 12 oz. mixed nuts.
Melt:
6 oz. butterscotch chips
1/2 C. white corn syrup
2 Tbs. butter

Pour on nuts and bake 10 minutes

Rhubarb Torte

INGREDIENTS

1 C. flour
Dash salt
2 Tbsp. sugar
½ C. melted butter

DIRECTIONS
Mix well and pat in 8x8 pan and bake 325 degrees 20 minutes.

Beat 3 egg yolks
Add:
1 ¼ C. sugar
2 Tbsp flour
1/3 cup cream
2 ¼ C. cut up rhubarb.

Pour into baked crust.

Bake 350 degrees for 45 minutes or until done.

Remove from oven.

Top with meringue and bake 350 degrees for 15 minutes.

Meringue

3 egg whites beaten and 6 Tbsp sugar.

Rhubarb Dessert

INGREDIENTS

6 C. rhubarb cut up
3 C. sugar
4 eggs beaten
4 Tbsp flour

DIRECTIONS
Grease 9x13 pan. Put the rhubarb in pan. Mix together eggs, sugar and flour. Pour this over rhubarb.

1 ½ C. flour
1 ½ tsp. soda
¾ C. brown sugar
8 Tbsp. margarine
Crumble together flour, brown sugar, soda and margarine. Sprinkle over the top

Rhubarb Cookies

INGREDIENTS
1 C. shortening
1 ½ C. brown sugar, packed
2 eggs
3 Cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ C. diced rhubarb, fresh. Do
not use frozen
¾ C. shredded coconut

DIRECTIONS
Cream together the shortening and brown sugar. Add the eggs, one at a time, and mix well. Whisk together the flour, baking soda and the salt. Add to the creamed mixture. Then stir in the rhubarb and the coconut. Drop by tablespoonfuls onto a greased cookie sheet. Bake at 350 for 12-15 minutes or until cookies are browned. Frost with cream cheese frosting.

Cream cheese frosting:

3 ounces cream cheese, softened
1 Tbsp butter, softened
3 tsp vanilla extract
1 ½ C. powdered sugar

Green Pepper Pretzel Dip

INGREDIENTS
1 egg beaten
3 tsp. sugar
2 tsp. vinegar
8 oz. pkg. cream cheese
1/4 C. green onions
1/4 C. green pepper


DIRECTIONS
Mix and cook: egg, sugar and vinegar. Stir constantly until thick. Remove from heat.
Add cream cheese, onion, green pepper. Mix and chill

Oreo Truffles

INGREDIENTS
1 (16 ounce) package Mint Oreo Chocolate Sandwich Cookies, divided
1 (8 ounce) package Philadelphia Cream Cheese, softened
2 (8 ounce) packages Baker's Semi-Sweet Baking Chocolate OR white almond bark, melted

DIRECTIONS

Recommend plastic gloves
Crush cookies to fine crumbs (food processor works great); place in medium bowl. Add cream cheese; mix until well blended. Put in fridge/freezer for a little while to make it easier. Roll cookie mixture into balls, about 1-inch in diameter.
Dip balls in chocolate or almond bark; place on wax paper. I usually drizzle on top chocolate almond bark over the white.

Cream Cheese Wontons w/Sweet 'n' Sour Sauce

INGREDIENTS
Wonton Wrappers (usually found in produce area)
Cream Cheese

DIRECTIONS
Add a dap of cream cheese to 1 wonton wrapper and follow directions on wrapper package to seal in cream cheese. Put in oil to deep fry until golden.

Sweet 'n' Sour Sauce

INGREDIENTS
1 cup sugar
2 tablespoon cornstarch
1 teaspoon seasoned salt
1/2 cup white vinegar
1/2 cup water
1 tablespoon maraschino cherry juice
1 teaspoon worcestershire sauce

DIRECTIONS
Combine the sugar, cornstarch and seasoned salt in a saucepan; gradually add the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened.

Ranch Dressing

2 tsp Buttermilk Hidden Valley Ranch salad dressing. (little packet)
2 cups mayo
1 cup buttermilk
1/2 tsp black pepper
1/4 tsp Paprika
1/4 tsp garlic powder

Combine all ingredients in a med bowl. MIX well
Cover bowl and chill dressing for at least 30 minutes before serving.

Honey Lime Chicken Enchiladas

INGREDIENTS
9 Tbsp honey
8 Tbsp lime juice (5 Limes)
1 1/2 Tbsp chile powder
1/2 tsp garlic powder
6 chicken breasts cooked and shredded or small cubes
8-10 flour tortillas
1 lb monterey cheese shredded
16 ounces green enchilada sauce
1 cup heavy cream
1 tomato (or I have used Rotel)
cilantro
1/2 cup sour cream
green onions


DIRECTIONS
Mix the first 4 ingredients and toss with chicken. Let marinate for at least 1/2 hr (Ziploc) .Pour 1/2 can enchilada sauce on bottom of 9 x 13 pan. Fill tortillas with chicken and cheese, saving about 1 cup cheese to sprinkle on top. Mix the enchilada sauce with the heavy cream and leftover marinade. Pour sauce on top of enchiladas and sprinkle with cheese. Bake first 15 minutes 350. Cut up tomato, cilantro and green onions after 15 minutes spoon on 1/2 cup sour cream on top and sprinkle tomato, cilantro and green onons. Bake another 15 minutes. YUMMY